Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Peanut oil |
| 2 teaspoons | Water |
| 12 ounces | Round steak; trimmed of fat; cut diagonally into |
| 1 medium | Onion; chopped |
| ¼ teaspoon | Ground ginger |
| 2 cups | Broccoli; chopped |
| \N \N | Carrots; sliced |
| 1 cup | Beef stock |
| 1 cup | Snow peas |
| ½ cup | Water chestnuts; drained |
| \N \N | Sliced |
| ½ cup | Bean sprouts |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Cornstarch |
| \N \N | *cals |
| \N \N | *mg chol |
| \N \N | *gm dietary fiber |
| \N \N | *gm fat |
| \N \N | *mg sodium (analyses do not include the rice, wh |
| 1 \N | Gm of fat per; 1/2 cup |
PER SERVING
Place oil and water in large skillet or wok and heat over med-high heat.
Add meat and onion and brown lightly. Add remaining ingredients except soy sauce and cornstarch. Cover and cook until vegetables are just tender. Mix the soy sauce and cornstarch together to make a paste. Stir into the other ingredients and cook, stirring occasionally, until thickened. Serve with brown rice. Makes 4 servings.